MAPLE AND CINNAMON BUTTERMILK PANCAKES
5 min Prep, 15 min Cook
Contains Eggs and more
This recipe was made with Clarks Original Maple Carob Syrup instead of sugar which has 45% less sugar per 100 g than white sugar and is the same weight by weight, so does not affect the end result!
Combine the dry ingredients in a bowl and set aside.
Mix the egg yolks, buttermilk, milk and syrup together until smooth and combined. Then in another bowl whisk the egg whites with a clean whisk, until stiff. Slowly add the buttermilk mixture to the flour, whisking to avoid lumps. Fold the egg whites through the batter and then you’re ready to griddle the pancakes.
Cook for a couple of minutes on each side. Serve straight away with more syrup and berries.
Serving Size 405 g
|Amount Per Serving|
|Calories 934 cals||47%|
|% Daily Value*|
|Kilojoules 3933.5 kJ||47%|
|Fat 22.9 g||35%|
|Sodium 1288 mg||56%|
|Carbohydrate 153 g||51%|
|Protein 27.2 g||54%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|